In Mexico, this street food is an incredibly popular snack. In my opinion, it's hands-down the best way to eat corn on cob – once you try it, you'll understand why Mexicans love it so much.
Traditionally served with Mexican cotija cheese sprinkled on top, you can easily sub in a vegan feta or parmesan.
It can also be made in bowls, by removing the kernels from their cobs after they've been charred, then adding your toppings. Either way, it's absolutely delicious.
4 corn on the cobs
For the mayo
200g vegan mayonnaise – I like Follow Your Heart
½ tsp chilli powder or cayenne pepper
¼ tsp smoked paprika
50g crumbled feta or grated parmesan (preferably plant-based)
1 tbsp finely chopped coriander
Juice of ½ lime
Crumbled feta, or grated parmesan (preferably plant-based)
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